INGREDIENTS

INSTRUCTIONS

* Note: Made the bouquet garni with 2 bay leaves, 1 sprig rosemary,
and 6 sprigs thyme and tied with kitchen string. In large bowl, soak
cod covered with water for at least 24 hours, changing water every 2
to 3 hours. To make the bouquet garni, bunch bay leaves, rosemary,
and thyme together and tie with kitchen string. In a medium saucepan,
place cod with a head of garlic, bouquet garni, milk, and 1 cup
water. Over low heat, bring to simmer. Cook until fish is flaky,
about 10 minutes. Discard garlic and bouquet garni. Place potatoes in
medium saucepan, and cover with salted water. Cook potatoes at a
simmer until fork tender, 15 to 20 minutes, and drain. In small
saucepan, place oil with remaining garlic and bouquet garni. Over low
heat, warm the oil, about 10 minutes. Discard garlic and bouquet
garni. Put potatoes through a food mill while still warm. In the bowl
of an electric mixer fitted with the paddle attachment, combine
potatoes and cod on low speed, until just incorporated. Slowly add
the infused oil, then add 1 cup cream. Do not overmix or potatoes
will become gluey. Garnish brandade with remaining 2 tablespoons warm
cream and garlic confit. Serve with toasted croutons. GARLIC CONFIT:
Place garlic and oil in a small saucepan over low heat, and cook
slowly until soft and golden brown, 45 to 50 minutes. (Makes about
1/2 cup) This recipe makes 4 to 6 servings.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted
for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net "
Per serving: 555 Calories (kcal); 58g Total Fat; (92% calories from
fat); 4g Protein; 6g Carbohydrate; 17mg Cholesterol; 60mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2
Fat; 0 Other Carbohydrates
Recipe by: Recipe from Riad Nasr, Chef; Balthazar, 80 Spring Street,
NY
Converted by MM_Buster v2.0n.

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